Kitchen King Miso Coconut Curry Soup with Forbidden Rice Noodles
That’s a long title. But its really fast to make and oh so satisfying.
One of my greatest culinary discoveries is a melange of spices known simply as Kitchen King. And that it is, my friends. King of the Kitchen. It goes great with everything. Sautéed with ginger and mustard seeds its the base for a fantastic North Indian style curry and if you add coconut, soy sauce and toasted sesame, you can intimate any number of SouthEast Asian and Indonesian style dishes. My favorite fast vegan comfort food is akin to a coconut curry ramen soup. I often dehydrate my own veggies and put them in a little bag. Mushrooms, carrots, onions, etc. Also, long ago I made the switch from canned milk to dehydrated coconut milk powder. Its slightly sweet with no preservatives and can be used as a thickener. Just a spoonful or two in soup adds that rich coconut flavor that we all love. So easy to make, you can substitute anything you would like as far as veggies, and you can substitute rice for noodles if you like. It’s gotten me through many long cold night out on the road…
1 Large single portion bowl
2 tsp Kitchen King curry powder
1/2 packet dried miso (Trader Joe’s has no MSG)
1/4 tsp sesame oil
1tsp of coconut sugar
1 handful of baby spinach
a few slices of porcini mushroom
1 heaping tbsp Native Forest coconut milk powder
1/2 pack of baked tofu (I used siracha flavored)
1 pack of good ramen noodles or rice or rice noodles
Put all ingredients except ramen in the bowl
In a separate pot, bring 2 cups of water to a boil add the ramen, let simmer for about 3 or 4 minutes
Pour noodles and hot water over ingredients in bowl. Slowly stir to dissolve the mix. Let sit for 1-2 minutes.